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German Chocolate Poke Cake

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A nostalgic German Chocolate Poke Cake filled with rich chocolate, gooey caramel, and velvety coconut-pecan frosting.

Ingredients

Scale
  • 1 box chocolate cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) jar caramel topping
  • 1 cup milk
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter
  • 3 tablespoons all-purpose flour
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. Combine the cake mix, water, vegetable oil, and eggs in a large bowl. Beat with an electric mixer until well combined.
  3. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. Let the cake cool in the pan for 15 minutes, then poke holes all over the cake.
  5. Mix the sweetened condensed milk and caramel topping in a bowl.
  6. Pour the mixture evenly over the poked cake and refrigerate for at least 2 hours.
  7. Combine milk, sugar, butter, and flour in a saucepan over medium heat until thickened and boiling.
  8. Reduce heat to low and stir in egg yolks and vanilla extract until smooth. Add coconut and pecans.
  9. Spread the frosting evenly over the cake and refrigerate until set.

Notes

For extra chocolate flavor, consider adding chocolate chips to the batter or using chocolate syrup in the soaking mixture.

Nutrition

Find it online: https://tashirecipez.com/german-chocolate-poke-cake-recipe/

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